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re: Brining a turkey & other tips
Posted on 11/19/14 at 4:01 pm to therick711
Posted on 11/19/14 at 4:01 pm to therick711
yea ive read over that, earlier. Considering using his gravy technique to make a gravy. He talks about a brothy stock-like gravy over the thick, old time "granny" recipe.
2
Posted on 11/19/14 at 4:08 pm to Lester Earl
I like a wet brined turkey....... over night in the fridge with a cup of salt to gallon of water mix.
Posted on 11/19/14 at 4:11 pm to Lester Earl
I'm doing the same. I found the information there very interesting. Can't wait to incorporate some of those techniques.
Posted on 11/19/14 at 4:22 pm to therick711
quote:
Follow this one exactly it is incredible. ALTON BROWN
This is the correct answer. The best way I've tried and he covers every aspect.
4 straight years, plus 5 extra turkeys.
Great every time.
Posted on 11/19/14 at 4:33 pm to Lester Earl
1. Just use an appropriate size ice chest. Brining solution is cheaper than the cost of any special bag for the purpose.
2. Maple or hickory are pretty strong flavors for turkey. I tend to use apple, cherry or pecan when I smoke turkey.
3. Never stuff the cavity of a turkey. It does nothing except increase the amount of heat energy that must be transferred during the cooking process. Since heat transfer occurs where the air meats the surface what is being cooked, and a stuffed cavity reduces the internal surface area available for heat transfer, it makes for substantially longer cooking time for the turkey since all of the heat exchange will be on the external surface.
4. Why not combine the two? Smoke at the lower temp. for about 2 hours to get your desired smoke flavor, and then increase the temperature to cut the cooking time and crisp the skin.
2. Maple or hickory are pretty strong flavors for turkey. I tend to use apple, cherry or pecan when I smoke turkey.
3. Never stuff the cavity of a turkey. It does nothing except increase the amount of heat energy that must be transferred during the cooking process. Since heat transfer occurs where the air meats the surface what is being cooked, and a stuffed cavity reduces the internal surface area available for heat transfer, it makes for substantially longer cooking time for the turkey since all of the heat exchange will be on the external surface.
4. Why not combine the two? Smoke at the lower temp. for about 2 hours to get your desired smoke flavor, and then increase the temperature to cut the cooking time and crisp the skin.
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